Instructions

1. Combine flour, ½ cup sugar, salt, 1 Tbsp cinnamon, and yeast in a stand mixer fitted with dough hook attachment.
2. Combine milk, vanilla, sour cream, and 6 Tbsp butter in a separate bowl. Microwave in 30-second intervals until warm to the touch; stir until butter is melted. Whisk in eggs.
3. Add milk mixture to dry ingredients; beat on medium speed until flour is completely incorporated, about 4 to 5 minutes. Cover bowl and let stand in a warm place (see Note) until dough has doubled in size, about 1½ hours.
4. Meanwhile, combine brown sugar, 3 Tbsp granulated sugar, and 1 tsp cinnamon in a small bowl.
5. Turn dough out onto a well-floured surface. Roll out dough into a ¼-inch thick rectangle. Spread 4 Tbsp softened butter on dough, leaving a ½-inch border on each side. Sprinkle cinnamon-sugar mixture over buttered dough.
6. Roll up dough jelly-roll style starting with short end nearest you. Cut dough into 9 pieces about 1½-inches long. Place rolls, cut side up, in a greased 9- x- 9-inch baking dish. Cover tightly, and refrigerate overnight or up to 16 hours.
7. Remove rolls from refrigerator and place in an oven that is turned off. Fill a saucepan two-thirds full of boiling water; place pan on bottom oven rack, close oven door, and let rolls rise 1 hour or until puffy.
8. Remove rolls and saucepan from oven; preheat oven to 350°F.
9. Bake rolls 20 minutes. Cover tightly with foil, and bake 20 to 30 minutes longer or until rolls are done. Top with Cream Cheese Glaze recipe.